Almond Apricot Cake

Name: Almond Apricot Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 3 can(s) (à 425 ml) Apricots; 200 g Flour; 2 coated Tsp Baking Powder; 175 g + 1 tablespoon of sugar; 1 package Vanillin sugar; 1 pinch Salt; 2 Eggs (size M); 100 g Butter; 125 g Whipped cream; 100 g ground almonds without skin; 50 g flaked almonds; 1 TEASPOON Icing sugar for dusting; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

3 can(s) (à 425 ml) Apricots
200 g Flour
2 coated Tsp Baking Powder
175 g + 1 tablespoon of sugar
1 package Vanillin sugar
1 pinch Salt
2 Eggs (size M)
100 g Butter
125 g Whipped cream
100 g ground almonds without skin
50 g flaked almonds
1 TEASPOON Icing sugar for dusting
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Aluminium foil

Directions

1
##Apricot##n on a sieve and drain well. Mix flour, baking powder, 75 g sugar, vanillin sugar and salt in a bowl. Add 1 egg and butter in pieces and knead to a smooth dough.
2
Roll out to a circle (approx. 25 cm Ø) on a floured work surface. Pour onto the bottom of a greased springform pan (26 cm Ø) dusted with flour. Prick the dough several times with a fork.
3
Whip the cream until stiff, then fold in 100 g sugar. Fold in ground almonds and 1 egg. Put ##almond## mass on the bottom and smooth it down. Place the apricots with the cut surface facing upwards, flaky on the almond mixture.
4
Sprinkle with flaked almonds and 1 tablespoon of sugar. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 45 minutes. If necessary, cover with aluminium foil 5-10 minutes before the end of the baking time.
5
Let the cake cool in the mould on a cake rack. Dust with icing sugar if necessary. Whipped cream tastes good with it.